Name: Spinach and Cream Cheese Stuffed Pasta
Prep time: 75 min
Cook time: 30 min
Yield: 6
Cuisine: Italiana
Ingredients: water, for cooking the pasta; 400 grams large snail pasta, ideal for stuffing; olive oil, for seasoning; 2 cups Eva® Hydroponic Baby Spinach; 2 tablespoons garlic, finely chopped, for the filling; 1/4 cups onion, chopped, for the filling; 1 cup cream cheese, in small cubes, for the filling; 1/4 cups whipping cream, for the filling; salt, for seasoning; pepper, for seasoning; 2 cups tomato sauce, for pasta, ready to use; 1/4 cups basil, finely chopped; 1 cup Mozzarella cheese, grated; basil, for decoration

Preparation

45 mins

30 mins

Low

Cook the pasta: boil water in a deep pot, and once it reaches a rolling boil, add the pasta. Cook over medium heat for 8 minutes or according to the package instructions. Once the pasta is soft in the center but firm on the edges, remove from heat, drain, and immediately pour a little olive oil, mix, and set aside; this will prevent the pasta from sticking and improve its texture. Set aside. For the filling: cut the Hydroponic Baby Spinach Eva® into thin strips and set aside.